In a liquid measuring cup pour the non-dairy milk and add the teaspoon of apple cider vinegar and set aside. Meanwhile sift together all of the dry ingredients in the bowl of your mixer. Add the “milk,” the oil, the sugar, and vanilla and mix together. Slowly pour in the stout beer and mix until just incorporated. Do not over mix. Pour the batter into lined cupcake tins and bake for 15-20 minutes or until a toothpick comes out clean.

Baileys Buttercream

1/2 cup (two sticks) of Butter – one stick cold the other cool

4 cups Confectioners Sugar – sifted

1.7 Ounces of Baileys Irish Cream

In a stand mixer, place the butter and give it a quick mix. Add half of the Baileys and incorporate. Add the confectioners sugar 2 cups at a time and slowly add the rest of the Baileys. Whip for 3-5 minutes until the frosting is creamy and whipped texture.